Mini Spinach Pies (Spanach B’jíbin)
Perfect for an easy grab-and-go meal, a hosted luncheon, or a dairy holiday meal.
Equipment
- 12-cup muffin tins
- Large bowl
- Small skillet
Ingredients
- 2 cups all-purpose flour
- 2 tsp kosher salt, divided
- 1 tsp sugar
- 1 tsp baking powder
- ½ cup plus 1 tbsp vegetable oil, divided
- ¼ cold water
- 1 onion, chopped
- 4 large eggs
- 2 lbs frozen chopped spinach, thawed and squeezed dry
- ½ cup shredded mozzarella cheese
- ½ cup ricotta cheese
- 1/2 cup crumbled feta cheese
- ½ cup shredded Muenster cheese
- ¼ cup grated Parmesan cheese
- 1 tsp chicken consommé powder
- 1 tsp garlic powder
- ½ tsp ground black pepper
- pinch of cayenne pepper
Instructions
- Preheat the oven to 400℉. Grease a 12-cup muffin tin.
- In a large bowl, mix together the flour, 1 teaspoon of the salt, and the baking powder.
- Mix in ½ cup of the oil and the cold water until uniform in texture.
- Divide the dough into 12 equal balls. Place a dough ball in each prepared muffin cup. Press the dough into the bottom and up the sides to form a mini crust.
- In a small skillet, heat the remaining 1 tablespoon oil over medium heat.
- Add the onion and sauté until soft, about 5 minutes.
- In a large bowl, whisk the eggs together.
- Add the spinach, cooked onion, all of the cheeses, consommé powder, garlic powder, remaining 1 teaspoon salt, black pepper, and cayenne. Mix thoroughly. Adjust seasoning to taste.
- Divide-the spinach mixture equally into the mini crusts.
- Bake for 30–40 minutes, or until cooked through.
- Serve warm or at room temperature.